If there ever was a recipe that is a keeper, this is one of them. We nearly wet ourselves over it.
A Wednesday New York Times food section a couple of weeks ago apprised us of the price drop for lobster and offered up some recipes, one of which we tried today. It’s an Asian-inspired stir fry and is magnificent. Since it’s not a recipe you’ll easily have access to (unless you get the Times every day), I’ll include it here along with my version of braised Chinese broccoli, our side dish with the lobster.
Sorry, no picture today.
Sautéed lobster with mushrooms and ginger
1 ½ tbsp vegetable oil
1 inch ginger, peeled and finely chopped
1 large garlic clove, pressed or minced
3 oz. enoki mushrooms
4 medium dried shiitake mushrooms
2 scallions, white and light green parts
1 1-1/2 lb lobster, steamed 10 minutes, meat removed
¼ cup chicken stock
1 1-1/2 tsp soy sauce
1 tsp rice wint vinegar
½ tsp sesame oil
1/8 cup chopped cilantro
juice of ½ lime
cooked rice for serving (preferably basmati)
Reconstitute the dried mushrooms by soaking in hot tap water for 20-30 minutes. Remove the stems and discard and slice the mushrooms at about 1/4”.
Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in both mushrooms and the scallions and cook, tossing occasionally, until soft and golden, about 4 minutes.
Stir in lobster, stock, soy sauce, vinegar and sesame oil. Cook until most of liquid has evaporated, 2-3 minutes. Taste and adjust seasonings. Stir in cilantro, sprinkle with lime juice and serve with the rice in hot bowls.
Braised Chinese broccoli
6 good-sized stalks of Chinese broccoli (gai lan)
1 lge garlic clove, pressed or finely minced
splash each of soy sauce, fish sauce, Chinese cooking wine
¼ cup chicken stock
1 tbsp vegetable oil
lemon pepper or regular black pepper
Wash the broccoli and drain on paper towels. With a sharp knife trim about an inch off the bottoms and then slice through the thick parts of the stems without separating them from the leaves.
Heat the oil in a large sauté pan. Add the garlic and cook for 30 seconds stirring constantly so it does not burn.
Add the broccoli to the pan and stir fry for 2-3 minutes, tossing occasionally with a pair of tongs.
Add soy, fish sauce, wine, stock and pepper. Cover and cook for 5-6 minutes, turning occasionally.
A Wednesday New York Times food section a couple of weeks ago apprised us of the price drop for lobster and offered up some recipes, one of which we tried today. It’s an Asian-inspired stir fry and is magnificent. Since it’s not a recipe you’ll easily have access to (unless you get the Times every day), I’ll include it here along with my version of braised Chinese broccoli, our side dish with the lobster.
Sorry, no picture today.
Sautéed lobster with mushrooms and ginger
1 ½ tbsp vegetable oil
1 inch ginger, peeled and finely chopped
1 large garlic clove, pressed or minced
3 oz. enoki mushrooms
4 medium dried shiitake mushrooms
2 scallions, white and light green parts
1 1-1/2 lb lobster, steamed 10 minutes, meat removed
¼ cup chicken stock
1 1-1/2 tsp soy sauce
1 tsp rice wint vinegar
½ tsp sesame oil
1/8 cup chopped cilantro
juice of ½ lime
cooked rice for serving (preferably basmati)
Reconstitute the dried mushrooms by soaking in hot tap water for 20-30 minutes. Remove the stems and discard and slice the mushrooms at about 1/4”.
Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in both mushrooms and the scallions and cook, tossing occasionally, until soft and golden, about 4 minutes.
Stir in lobster, stock, soy sauce, vinegar and sesame oil. Cook until most of liquid has evaporated, 2-3 minutes. Taste and adjust seasonings. Stir in cilantro, sprinkle with lime juice and serve with the rice in hot bowls.
Braised Chinese broccoli
6 good-sized stalks of Chinese broccoli (gai lan)
1 lge garlic clove, pressed or finely minced
splash each of soy sauce, fish sauce, Chinese cooking wine
¼ cup chicken stock
1 tbsp vegetable oil
lemon pepper or regular black pepper
Wash the broccoli and drain on paper towels. With a sharp knife trim about an inch off the bottoms and then slice through the thick parts of the stems without separating them from the leaves.
Heat the oil in a large sauté pan. Add the garlic and cook for 30 seconds stirring constantly so it does not burn.
Add the broccoli to the pan and stir fry for 2-3 minutes, tossing occasionally with a pair of tongs.
Add soy, fish sauce, wine, stock and pepper. Cover and cook for 5-6 minutes, turning occasionally.
No comments:
Post a Comment